Deliciously Simple Strawberry Cupcakes

Deliciously Simple Strawberry Cupcakes

Whether you decide to make these strawberry cupcakes as a family treat, or get your children involved in the baking, they’re certain to be a hit. Smaller cakes like these are easier to get right than a full-sized sponge, so they’re perfect for beginners, and decorating them afterwards provides plenty of scope for creative fun. Whip up a batch for a party, a picnic or just a rainy Saturday afternoon.


To Make The Cupcakes


175g soft butter

175g caster sugar

3 large eggs

150g natural or Greek-style yoghurt

25g freeze-dried strawberry powder

250g self-raising flour

1/2 tsp salt

1 tsp baking powder


  • Heat the oven to 180ºC / 350ºF, and fill a muffin tray with cupcake cases (the recipe makes about 12 standard-sized cakes).
  • In a large bowl, cream together the butter and sugar until pale and fluffy, then carefully add the eggs, mixing them in one at a time.
  • Stir the yoghurt and strawberry powder into the mixture. It will quickly turn pink.
  • Sift the flour, salt and baking powder into the bowl, and then fold them in to the other ingredients with a metal spoon.
  • Spoon the mixture into cupcake cases. The cakes will rise as they bake, so make sure you don’t over fill the cases.
  • Bake for 15-18 minutes until the tops are springy to the touch and a cocktail stick inserted into the middle of each cake comes out clean.
  • Leave to cool completely on a wire rack.



To Decorate


150g softened butter

275g icing sugar

25g freeze-dried strawberry powder                                    

3 tblsp milk

Fresh strawberries

Sprinkles (optional)


  • Sift the icing sugar into a large bowl.
  • Use a wooden spoon to mix the butter and icing sugar together thoroughly.
  • Stir in the strawberry powder and milk, and beat until the icing has a fluffy, creamy consistency.
  • Spread the icing onto the cooled cupcakes using a teaspoon or butter knife. Alternatively, if you have one and your kiddos are up for the challenge, use a piping bag to pipe it on in swirls.
  • Decorate with fresh strawberries, and optional sprinkles. If you’re making the cakes for a birthday, you could also add a candle in the top of each one. Don’t forget to make a wish as you blow it out!



Tips & Ideas

:: You can buy freeze-dried strawberry powder in the baking section of most large supermarkets, as well as via local or online health-food shops. They retain many of the health benefits of fresh strawberries, including Vitamins C and A, while having a much longer shelf life. As well as adding to cupcakes, you can also stir the powder into other foods, including plain yoghurt, smoothies, cereal and pancakes.

:: Switch up the flavour of the cupcakes by replacing the strawberry powder with cocoa powder. You can still decorate with fresh fruit (raspberries are especially good with chocolate), or try adding nuts, raisins or banana chips instead.

:: If your children like the taste of strawberries but aren’t big fans of pink, add a few drops of gel food colouring to the cake mixture and buttercream. Experiment with adding blue to make purple, yellow to make a peachy-orange colour, or go bold with a bright shade of red.